Preheat oven to 350F. In a large mixing bowl, using a wire whip, combine egg yolks, milk, sugar and lemon rind. Beat until blended. Divide the mixture equally among 6 to 8 ramekin molders.

Arrange the molders in a large deepside tray. Pour hot water into the tray about halfway up the height of the molders. Bake for 1 hour or until a toothpick inserted in center comes out almost clean. Chill for at least 3 hours before applying the sugar topping.

Completely cove the top surface of the chilled crème brulee with dark brown sugar, using about 2 tablespoons of sugar per molder.

Broil for 3 to 4 minutes in an oven set at 450F or use a culinary blow torch to caramelize the sugar on top. Serve within 4 hours. Otherwise, the crisp sugar topping will liquefy. If desired, serve with fresh strawberries on the side.